Mexican Pork Chalupas Recipe in the Crock Pot

Mexican Pork Chalupas Recipe in the Crockpot

Jamie here! Need an EASY pork roast recipe for an awesome dinner? This is it!

When I’ve said before that my family loves Mexican food, I wasn’t kidding – it’s a bit of an obsession around here. I owe all of my Mexican recipe cooking chops to my husband’s side of the family. My mother-in-law, a long-time pastor’s wife, seems to know all kinds of secret delicious recipes that have been passed on from person to person. She passed this one on to me during my second year of marriage. Thirteen years later, it’s still one of our families’ favorite dinners.

This Chalupas recipe made from pork roast and pinto beans was originally intended to be cooked on the stove in a big pot for a couple hours – but I adapted it to my slow cooker for convenience and it is every bit as good! The green chiles are what really sets this recipe apart from typical taco night. They’re full of flavor, and only a really mild heat.

Spicy Meter: If you are not a big fan of spicy foods – you may want to limit yourself to 1 can of green chiles. If you are game for a little more kick – toss in 2 or even 3 cans!

This recipe is a good basic one – you can put in more spices of you wish, leave out the onion if you’re not a big fan, and even switch the pork roast with a chuck roast. I promise – it’ll still taste extremely yummy

What you Need:

3-4 Lb Pork Roast

Bag of Pinto Beans

3 Tbsp Chili Powder

3 Tbsp Cumin

1 1/2 Tbsp Minced Garlic

2 tsp Oregano

1 can Diced Green Chiles (or 2 or even 3 if you like it spicier – my family has gone up to 2 cans )

1/2 Onion, Diced (or 1 tsp Onion Powder)

1 Tbsp Salt

Directions:

Rinse beans and make sure there are no stones. Boil them for 2 minutes and drain off the water. (This gives them a little head start on getting nice and soft)

Put all ingredients in the slow cooker and just cover with water

Cook on low for 8 hours, or high for 5-6 hours

About an hour before it’s done, shred the pork and return to the crock pot.

Serve in tortillas – with the usual toppings. NOTE – if it is a little soupy, that’s normal. I usually spoon mine out with a slotted spoon so they’re not too drippy in the tortillas.

TIP: If you have the time, instead of doing a boil and rinse at the last minute, soak your pinto beans overnight before you begin. (This makes them less “gassy” and softens them up so they cook in less time.) The next morning, sort through and make sure there are no tiny stones in the mix before you cook them. I always find at least one!

TIP: Soak your pinto beans overnight before you begin. (This makes them less "gassy" and softens them up so they cook in less time.) The next morning, sort through and make sure there are no tiny stones in the mix before you cook them. I always find at least one!

Put all ingredients in the slow cooker and cover with water

Cook on low for 8 hours, or high for 5-6 hours

About an hour before it's done, shred the pork and return to the crock pot

Serve in tortillas - with the usual toppings. NOTE - if it is a little soupy, that's normal. I usually spoon mine out with a slotted spoon so they're not too drippy in the tortillas.

It does make lots of juice – but the beans soak alot of it up as well. You can add less water if you like, and I don’t think the spices will overwhelm it. Like I mentioned in the post, I do have to use a slotted spoon to scoop it out – but if your version with less water works I’d love for you to come back and let us know!